Summary

Ingredients

• 600 g cod fillet (s), frozen
• 500 g zucchini
• 1 onion (s)
• 50 g butter
• 2 teaspoon juniper berries
• salt
• pepper
• 1 lemon (s), just the juice
• 1 bay leaves
• 75 ml vegetable stock (instant)
• 1 bunch parsley
• 1 teaspoon cornstarch

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Instructions

1. Thaw cod. Wash the zucchini and cut into thin slices. Peel and dice the onion and sauté in 1 teaspoon butter. Add zucchini and sauté for 3 minutes. Salt and pepper. Preheat the oven to 175 degrees, remove the grid beforehand.
2. Wash the fish and pat dry. Drizzle with 1 teaspoon lemon juice, salt and pepper. Cut a sufficiently long piece of roasting tube and seal it on one side according to the instructions on the packaging. Pour in zucchini. Put the fish on it. Add 1 teaspoon juniper berries, the bay leaf and 3 sprigs of parsley. Seal the foil at the other end. Poke 2 holes in it, place the hose on the cold grate. Cook in the oven for about 20 minutes at 175 degrees.
3. Mash the remaining juniper berries and stew in the remaining butter for 10 minutes, then pass through a sieve. Top up the butter with the broth, heat it up. Season with lemon juice, salt and pepper. Bind with mixed starch.
4. Finely chop the remaining parsley. Take the fish out of the foil. Serve with zucchini vegetables and sauce. Sprinkle with parsley and serve.
5. Boiled potatoes go well with it.